Nutritional Profile Analysis of Red Bean Tempeh Fermented Using <i>Rhizopus Oligosporus </i>at Different Time
Siti Maryam,
I Dewa Sastrawidana,
I Ketut Sudiana
et al.
Abstract:Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then ferme… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.